Print

Chicken Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Barley Soup is a warm and satisfying dish made with tender chicken, chewy barley, and a medley of veggies in a rich, savory broth. It’s a great meal for meal prep and freezes well!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 6 cups chicken broth
  • 1 cup pearl barley, rinsed
  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 bay leaf
  • 1 tablespoon lemon juice (optional, for brightness)

 

  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Vegetables:

    • In a large pot, heat olive oil over medium heat.
    • Add onion, carrots, and celery, and cook for 5 minutes until softened.
    • Stir in garlic, thyme, oregano, salt, and black pepper, and cook for another 30 seconds.

  2. Add Broth and Barley:

    • Pour in chicken broth and add rinsed barley and bay leaf.
    • Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, until barley is tender.

  3. Add Chicken & Finish:

    • Stir in shredded chicken and let cook for another 5 minutes to warm through.
    • Remove bay leaf and stir in lemon juice if using.

  4. Serve & Garnish:

    • Ladle into bowls and sprinkle with fresh parsley. Serve warm!

Notes

  • Swap pearl barley for quick-cooking barley to reduce cook time.
  • Use bone-in chicken breasts or thighs for extra flavor—just simmer them in the soup, then shred before serving.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/chicken-barley-soup-recipe/